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sweetee_v_12983336

Rochester, Minnesota

Member since Jul 2010

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Reviewed Red Berry Trifle

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this trifle 5-6 times so far, and have gotten rave reviews on each one. The cognac cream really is the star of the show. I've never had a problem getting it to thicken up as some others have, but I've always made sure to use whole milk and the extra large size eggs--make sure they are at room temperature. I also cook the custard in "

Reviewed Red Berry Trifle

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this trifle 5-6 times so far, and have gotten rave reviews on each one. The cognac cream really is the star of the show. I've never had a problem getting it to thicken up as some others have, but I've always made sure to use whole milk and the extra large size eggs--make sure they are at room temperature. I also cook the custard in "

Reviewed Red Berry Trifle

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this trifle 5-6 times so far, and have gotten rave reviews on each one. The cognac cream really is the star of the show. I've never had a problem getting it to thicken up as some others have, but I've always made sure to use whole milk and the extra large size eggs (make sure they are at room temperature). I also cook the custard in"

Reviewed Red Berry Trifle

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this trifle 5-6 times so far, and have gotten rave reviews on each one. The cognac cream really is the star of the show. I've never had a problem getting it to thicken up as some others have, but I've always made sure to use whole milk and the extra large size eggs (make sure they are at room temperature). I also cook the custard in"

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